A IMPORTÂNCIA DA GASTRONOMIA HOSPITALAR NA QUALIDADE DE VIDA DE PACIENTES COM DOENÇA RENAL CRÔNICA (DRC):UM OLHAR DA NUTRIÇÃO

Abstract

Chronic Kidney Disease (CKD) represents a growing public health concern, characterized by structural and functional renal changes that compromise homeostasis and patients’ quality of life. This study aimed to analyze the importance of hospital gastronomy in promoting health, well-being, and improving the eating experience of CKD patients, integrating clinical, nutritional, and diet acceptance evidence, since hospital meals for this population require specific care due to the nutritional restrictions imposed by the condition. Results showed a predominance of comorbidities such as hypertension (73.3%, n = 51) and diabetes mellitus (50%, n = 30), as well as challenges like dietary monotony and difficulty adhering to the diet. Regarding meal perception, 50% (n = 30) rated the meals as “tasty and satisfactory,” 30% (n = 18) as “reasonable,” and 20% (n = 12) as “poor and monotonous.” Dietary restrictions significantly affected satisfaction for 63.3% (n = 38) of patients, while 85% (n = 51) reported feeling better when following the diet, despite 78.3% (n = 47) mentioning occasional difficulties with adherence. Furthermore, 80% (n = 48) reported missing foods with strong cultural, emotional, and regional ties. These findings indicate that a renal diet based solely on nutritional parameters can lead to demotivation and reduced quality of life. Thus, the study reinforces that gastronomy, when integrated with nutritional care, can enhance treatment adherence, increase food acceptance, and significantly contribute to the humanization of healthcare.